Ingredients

• 250gBarilla tagliatelle
• 1 jar Barilla Bolognese sauce
• 1⁄2 onion, finely chopped
• 1⁄2 carrot, finely chopped
• 1⁄2 celery, finely chopped
• 1⁄2 teaspoon
• dry chilli
• 1garlic clove, crushed
• 1glass of good quality red wine
• 100g finely chopped Italian Pancetta
• 300gminced veal
• 2bay leaves
• 10basil leaves, torn
• 100gof grated baked ricotta
• Extra Virgin Olive oil
• Rock salt, for pasta water
• Salt and pepper

Method

• In a large casserole pot, cook the onions, garlic, carrots and celery, chilli and pancetta in a little oil. Once golden, add the veal and cook making sure there are no lumps, then add wine and allow to evaporate.
• Add the Bolognese sauce and bring to a simmer
• Add the bay leaves and cook with the lid on for 15 minutes on low heat, stirring occasionally.
• Add the tagliatelle to plenty of salted boiling water and cook according to the instructions on the box. Once the pasta is cooked, drain and toss it with the sauce and cook for a further minute.
• Remove from the heat, add the ricotta and serve with a drizzle of Extra Virgin Olive oil